Caprese Salad →

Often served as an antipasto, anywhere in the world where Italian food is served you will find the delicious, refreshingly light Caprese Salad. According to popular culinary folklore, the Caprese Salad was invented by a stone mason on the island of Capri in Campania to honor the red, green, and white tri-color Italian flag after the first World War. Red tomatoes, green basil, and white buffalo mozzarella drizzled with local olive oil, flaky salt and freshly ground black pepper; simple and delicious. Another version of where the Caprese originated comes from the folks at La Cucina Italiana, according to them the Caprese salad was first served at the Hotel Quisisana on Capri at a dinner for the Futurists, an avant-gard artistic and social movement that was critical of historical traditions and focused on the dynamism of the modern world for inspiration. In a brilliant piece of public relations, the founder of the Futurist movement, Filippo Tommaso Marinetti, published the Futurist Cookbook which criticized the traditional food culture of Italy, especially pasta! (That got some attention!) Legend has it the chef at the Quisisana created the Caprese Salad as a pasta-less dish to honor the Futurists. Regardless of which story you prefer, the Caprese Salad incorporates four foundational ingredients of traditional Italian food (tomatoes, basil, olive oil, and buffalo mozzarella) into one of the most internationally recognized and enjoyed Italian dishes. Buon Appetito!

CAPRESE SALAD
Serves 4

Ingredients
The basics:

• 5 ripe and firm fresh tomatoes (or an assortment of different tomatoes)

• 2 balls of buffalo mozzarella (if you can’t find true buffalo mozzarella, use fresh mozzarella made from cow milk; I used fresh Mozzarella Ciliegini)

• fresh basil

• extra-virgin olive oil

• salt

• pepper

Optional:
A few drops of good quality Balsamic vinegar (Colavita Balsamic Vinegar from Modena is highly rated and available in many supermarkets), or balsamic reduction; a few rinsed, chopped capers.

PREPARATION
The most common presentation of the Caprese is simply an arrangement of alternating slices of tomato and sliced mozzarella, sprinkled with flaky salt and freshly ground black pepper, topped with fresh basil, and drizzled with extra-virgin olive oil.

If you want to change up the presentation, be a Futurist and use your imagination. Use different kinds of tomatoes (beef steak, orange cherry tomatoes, heirloom tomatoes, etc.) Instead of slicing the tomatoes crosswise into ¼ – ½ inch slices, cut off the stem-end of the tomato and slice the large beefsteak or heirloom tomatoes lengthwise into narrow wedges; cut cherry tomatoes in half; tear, don’t chop the basil leaves; drizzle with olive oil; add a few drops of dark Balsamic vinegar or balsamic reduction; add a few chopped briny capers. Make it your own family tradition.

Pickled Beets with Fresh Mozzarella and Pesto →

Roasted, boiled, steamed, or pickled beets will add vibrant color to salads, as a side dish, or as a first-course. Beets are colorful and controversial and loaded with nutrients. Some people love their slightly sweet earthy flavor; to others they taste like dirt. The two common types of beets are “red” and “golden” beets, each with a slightly different flavor profile apart from their color. Golden beets are slightly sweeter than the reds and won’t discolor your hands or counter the way red beets will. A feast for the senses, this colorful visually appealing starter dish pairs sweet-tart, earthy pickled red and golden beets with with slightly salty, creamy fresh mozzarella with a hint of umami-rich pesto and fresh basil.

Ingredients:

• 2 Beets about 2 ½ inches in diameter (red or yellow, or one of each)

• Pickling Spice (see recipe below)

• 8 ounces fresh mozzarella

• Pesto

• Basil leaves for garnish

Preparation:

1. Pickle the beets and allow to marinate in a glass container in the fridge overnight.

2. Place a beet round on a small plate and top with a ¼ inch round of mozzarella.

3. Top with a teaspoon of pesto on the cheese.

4. Garnish with fresh basil.

Pickled Beets:

Ingredients:

• ½ cup cider vinegar
• ¼ cup of water
• ¼ cup sugar
• 1 teaspoon pickling spice
• 1 small bay leaf (not California)
• ¼ teaspoon whole black peppercorns
• 2 medium size beets (2 ½ inch) sliced in ¼ inch rounds

Preparation:

1. Peel and slice the beets to ¼ inch rounds.

2. Add to a saucepan along with a cup of water and bring to a boil over medium heat; lower heat and simmer until tender (about 15 minutes).

3. Reserve a 1/4 cup of the beet water and drain the beets; put the beets aside.

4. Add the beet water to the remaining ingredients and bring to a boil; remove from heat and bring to room temperature.

5. Once the pickling mixture has cooled, pour it into a glass container with a secure top; add the cooked beets. Cut in half if necessary to fit in the mouth of the jar, seal and refrigerate overnight before using.

*Pickled beets will keep refrigerated in a sealed glass container for about 5 days.